Original Video: Making dank spaghetti and meatballs part four

YouTube, what'd it do? Oh shit, those meatballs are done son. I had those in the oven for like 45 minutes to an hour and they were fully cooked. They didn't give me too much difficulty coming off the tin foil. And the cheese is pretty much in there for the most part. There's a couple of pieces of meatballs. They're like where it's starting to leak out the bottom just just a tiny tiny tiny bit. But it's all right. The cheese is all in there. They look a lot better than the last time I attempted them. Now we're gonna have to make some garlic bread to go with our with our with our pasta. So before we get you making the final half of our spaghetti and meatballs We're gonna add some some dankness to our shiz nets All right set the camera down Now we have some fresh braked, Italian bread from a signature select. The big old loaf here. It's already baked, but we're going to toast it in the oven. Baked fresh daily in store. Yeah. I've done the packaging itself as you see it right there. I've just… Right there, okay. Now what I'm gonna do with this here bread is we're gonna cut it in the half and make four big-ass-funkin chunks of garlic butter with it. But this time around they look at thousands, the meatballs took the longest to make. Worth it. Last time I tried to make a mozzarella cheese-stuffed meatballs. They had cheese leaking out all over the place and it did not look good. But this time around, they look a thousand times better in my opinion. Now we've cut that in half when I cut each slice and kind of break bread as they see. Oh, jeez. Oh no. So I got four big old pieces of bread here, we're just going to do it like that. So like, yeah, check this out, YouTube. We're going to take this Italian bread. We're going to cut it in half. And then cut in the four smaller chunks. Cooking is really a labor of love, you too. It's the weekend and my fans are hungry for content. Okay, so the breads, I can be the, ah, there we go. That'll do, that'll do… I think cut the bread slices, the prettiest, but I digress. It don't have to be pretty on the bread. It really don't. So on top of these bread slices, we're going to put, check this out. I want to put some country croc original, some garlic powder, and a little bit of Saliella Sprink sprinkle cheese on top. So we're gonna sit here and just each piece of bread we're gonna slap on some of that butter spread. Each piece will get a nice little shemeckel and smear of our country crock original. Now if you don't want to make Italian bread by hand and then turn it into garlic bread, you buy a loaf from the store, save you a couple steps. Oh yeah, man, this is what I'm doing for the weekend, making some delicious spaghetti and meatballsballs dinner dude. That's what I'm doing, duet. It's like a… Yeah, I went to the store with my dad earlier, which was super cool, got to spend time with my dad. And I had the money in my wallet to pay you for putting up with me. Yeah yeah. I still have the oven on like 350 degrees. 350 degrees. We're going to leave it there and we're going to toast up our Italian bread here that we're making. And it's nothing too fancy, but it's like man, if you're going to have spaghetti and meatballs, you got to have some garlic toast to go with it. And I'm like, you know, and making garlic toast isn't that difficult. You just get some like slice bread. There was some butter on there. Sprink a little garlic salt. You're there. But I'm like, that's kind of basic for this recipe in my opinion. So we're gonna josh it up here. Big old fucking four slices of his garlic bread. Oh yeah, we're going to eat one of these slices for now just because it's all we're going to need for our meal. Now I took the meatballs and I plaited them up on the pizza stone. Yeah. So they can cool off while we did the rest of our shenanigans here. Yeah, but I'm happy with the way these meatballs turned out, man, the cheese is definitely not oozing out to the side like it did last time, which is most definitely what's up. Coting it in flour after I coated it in pieces nice and bartered. Yeah, it's a good thing I bought, got some more country croc original because this container I have right here is just about empty. But yeah, I'm gonna take this, uh, this Italian bread when I hit it with some butter spread just like that. Get each piece nice and coated. I thought about saving the tin foil that had all the grease and beef on it, but I'm like, Eh, let's just do a fresh sheet of tin foil. because, or yeah, because holy shit dude, good call on that tubes. We definitely need more of enough for our noodles, so we're just going to smear all over our bread. I love to cook you too, it's just… It's a pain in the ass sometimes, but dude, when you get really good at it, and people start talking about your recipes, that's when you know you're doing something all right? Okay………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. Okay. Yeah, I clean that, that, that thing out pretty good, man. There's like nothing left in this. Yeah. Let's go scoop this hotstone, there we go, squish it over a bit, Buea. Now that we have our bread bartered up, we're going to add some seasoning to it. Come in here with some of that garlic powder goodness that we've been using. And I want to sprinkle this garlic powder all over each piece. Pretty straightforward. Yeah. This is one of my more labor intensive recipes and I like the last couple of in making but I figured I'd try something new for the fans. Give them a fresh take on something and I'll just and ribs as usual burgers and pizza. Come on YouTube. Yeah a little bit more right there perfect. Now that we hit our Italian bread with some of that butter spread and garlic seasoning. We're going to open that cheese up anyways for our noodles when we get to the sauce point for our noodles so we'll just get it out right now. I do have some Parmesan cheese to sprinkle on top of the spaghetti more about ready to eat it. We have some lucreine dairy farms since 1904, low moisturizer, part skin, mozzarella cheese. This is a rustic cut. This is a rustic cut. And you know what's going to happen next, you too. We're going to take a doll of this cheese and we're just going to sprinkle it on top of our bread. And put a little bit of that cheese on top of the bread. Take that mozzarella cheese and we're going to put it on top of our garlic bread. All he does is cook pork ribs. Hey Cobour, do you like pork ribs? All he does is cook bacon and pork ribs. I mean this is put gerrillas into everything. Like no one's forcing you to watch, dude. Oh shit. I leave this in the open for about 20 minutes or so let it get nice and toasted. over that cheese will melt up on top of our bread here. up on top of our bread here. And the reason why I made it into force, so it's easier to eat, making me easier to serve. Now cooking the pasta is not going to be that difficult YouTube. Really it's not cooking the pasta and the spake the angel here pasta is going to be like the easiest part of this whole god damn recipe so yeah that's perfect amount of cheese oh yeah garlic fucking garlic bread with cheese. So now this would be the next part I guess. Check it out. Into the oven it goes. Jee! Oh, On the middle rock again, and there you go, just like that. All right, let that bread toast up, and we'll let these delicious bastards cool off. Yeah, YouTube, that's what's up.